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Vanilla Custard Sauce, to Serve with Puddings
INGREDIENTS for sauce for medium-sized pudding. pint of milk, 2 eggs, 2 oz. of sugar, 10 drops of Bush's essence of vanilla. AVERAGE COST, 4d. INGREDIENTS for sauce for medium-sized pudding.—1/2 pint of milk, 2 eggs, 2 oz. of sugar, 10 drops of Bush's essence of vanilla. AVERAGE COST, 4d.
Beat the eggs, sweeten the milk; stir these ingredients well together, and flavour them with the essence of vanilla, regulating the proportion of this latter ingredient by the strength of the essence, the size of the eggs, &c. Put the mixture into a small jug, place this jug in a saucepan of boiling water, and stir the sauce one way until it thickens; but do not allow it to boil, or it will instantly curdle. Serve in a boat or tureen separately, with plum, bread, or any kind of dry pudding. Essence of bitter almonds or lemon-rind may be substituted for the vanilla, when they are more in ac cordance with the flavouring of the pudding VANILLA ICE CREAM. with which the sauce is intended to be served.
TIME. To be stirred in the jug from 8 to 10 minutes.
SEASONABLE at any time.
A plain boiled custard, thin enough to pour, made in a jug set in simmering water. The text as printed here has picked up stray fragments from the entries either side of it. These fragments and the line of verse belong to the neighbouring recipes, not to this sauce.
- The measuresAn imperial pint is 20 fl oz, about 2 1/2 US cups. Two ounces of sugar is a scant 1/4 cup plus a little; with two eggs this gives a pouring custard, not a set one.
- YieldEnough sauce for six to eight servings of pudding, which matches the "medium-sized pudding" of the original.
- The hingeDo not let the custard boil; the original says to set the jug in boiling water, but a bare simmer is safer. Egg proteins set from about 160F and curdle above roughly 185F, and the jug-in-water arrangement keeps the heat gentle and off the direct flame.
- Vanilla"Bush's essence of vanilla" was a proprietary essence, and the dose of ten drops to a pint suggests something more concentrated than a modern supermarket extract. Start with 1/2 to 1 teaspoon of vanilla extract and taste; the recipe itself tells you to judge by the strength of what you have.
- Timing and the spoonEight to ten minutes is realistic in a narrow jug. Stirring "one way" is folklore rather than chemistry, but constant motion is not "